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Monkfish Soup recipe (Soup)

Yield: 4 servings

500 g monkfish, cut into chunks
3   potatoes, cut into cubes
3   tomatoes, peeled and chopped
1   onion, finely chopped
3   cloves garlic, finely chopped
3   sprigs fresh parsley
2   sprigs orange zest
2   sprigs fresh thyme
1   bay leaf
3   stalks celery, diced
1   leek, thinly sliced
½ teaspoons saffron threads
¼ teaspoons hot paprika
250 ml dry white wine
2 liters water
3 tablespoons olive oil
some   salt and ground pepper

Posted by RiVD on Mar 5, 2011


Take a metal kitchen spoon; put the saffron threads and a pinch of salt in it. Hold the spoon over the heat for few seconds and then crush the threads into powder. Keep it aside. Take a large pot, place it over medium heat and then warm the oil. Saute garlic, celery, leek and paprika in the oil and stirring it continuously for about 2 to 3 min. Add potatoes, tomatoes, thyme, parsley, bay leaf and orange zest in the pot and cook them for 5 min. by stirring it occasionally. Add the crushed saffron, wine, water, salt and pepper to taste. Cover the pot and keep it to simmer for about 15 min. Now add the fish to the pot and keep it to simmer for 15 min. more. If necessary add more water to keep the fish covered. Discard the bay leaf and adjust the seasoning according to taste. Serve the soup in warm bowls with crusty bread of your choice.

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